Piri Piri Chicken Salad with Yogurt & Lime Dressing

Tue, 25 May 2021

Edward Hayden's Piri Piri Chicken Salad with Yoghurt and Lime Dressing recipe

This is a gorgeous salad to have and the chicken can be served either hot or cold.

Consider also using the entire salad and the chicken to stuff into a warmed grilled pitta bread as a tasty warm sandwich.

(Serves 2-4)

Sweet Chilli Chicken:

2 chicken breasts-sliced in strips

2 tablespoons Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt

1 teaspoon piri piri spice seasoning

Place chicken in a large clean bowl

Add yogurt and piri piri spice and mix thoroughly to ensure that all the chicken is fully coated with the spice mixture. Place the chicken on a flat baking tray lined with baking parchment and bake in a preheated oven (190C/375F/Gas Mark 5) for 12-15 minutes until the chicken is cooked through.

 

Yogurt & Lime Dressing:

3 tablespoons Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt

1 teaspoon rapeseed oil

Juice of ½ lime

1 tablespoon chopped coriander

Seasoning:

Pinch dried chilli flakes

Combine all ingredients together and store in the fridge until required.

 

Salad:

7oz/200g mixed lettuce leaves

8-10 cherry tomatoes-halved

1 courgette

1 carrot

3-4 stems spring onions-sliced

1 tablespoons peanuts/cashew nuts

1 mango-diced

Using a vegetable peeler peel long strips of the carrot and courgette

Pile the lettuce leaves onto a large serving platter. Neatly arrange the courgette and carrot ribbons on top and then sprinkle with the cherry tomatoes, mango and spring onions.

When the chicken is cooked place it neatly and directly on the top of the salad leaves and drizzle with some of the prepared dressing and then sprinkle with the peanuts.

Serve immediately.